Cream the butter with sugar, orange peel and vanilla. Add the eggs one at a time. Sift flour with cocoa powder and mix into the butter mixture. Spoon the batter into a pastry bag with a round tip. Pipe into mounds. Bake for 12-15 min. Allow to cool.

To make the filling bring 1 1/4 cups cream to a boil, and add 10 oz chocolate, stirring until it melts. Cool and beat shortly. Pipe ganache onto each mound, and add a little peace of candied orange peel. Top with the reamining halves.

Preapare the dough a day in advance. Sift the two types od flour. Bring the water to a boil with the sugar and vanilla. Add the honey, and stir until dissolved. Use an electric mixer to work the flour into the hot liquid until it becomes a smooth dough.

Combine the egg yolks with the spices and lemon zest, and mix into the dough. Dissolve baking soda into 2 teaspoons milk, and add the to the dough.
Finally, work in the butter. Next day roll out the dough to 1/8 inch thick, place on baking sheet 10x12 inch, prick with fork, and bake for 14 min.

5 lady apples, 200 gr. sugar, 125 ml. water
If you are using wax-coated apples, quickly dip them in boiling water and then wipe away the wax coating. Insert the wooden skewers or popsicle sticks.
Place sugar and water in a saucepan and bring to a boil. Cook to a very light caramel without stiring, until it reaches 300 F on a candy thermometer.
When the candy mixture is ready, work quickly to coat the apples, before it hardens!

Dip your apples, holding the wooden stick, and submerge completely in the candy.
Tilt the pot as necessary and spoon candy over the apples for full coating.
Place apples on the oiled plate, so they don't stick.

Draw 3 rectangles, each 30x15 cm , on baking parchment and place on cookie sheets.
Whisk the egg whites and lemon juice until standing in soft peaks, adding sugar slowly and continue whisking until the mixture is very stiff and glossy. Carefully fold in vanilla, corn starch.

Spoon the mixture on the drawen rectangles.

Bake in a preheated oven 275F/140C, for 1 hour 15 min. Without opening the oven door, turn off the oven and let the meringues cool inside the oven, then peel away the baking parchment.
While the meringues are cooling, make the filling.
Whip 500 ml. heavy cream with 2 envelopes of whip it. Set a side.Mix chestnut puree by slowly adding bailey's liquor. Carfulu fold in heavy cream.

Place meringue on a plate and top with one half of the cream. Place the second meringue on the top and spread with other half of the remaining cream.